Li Ling, Pei Yongli, Cheng Kewei, Deng Yiqiu, Dong Xinlin, Fang Ruosi, Chu Bingquan, Wei Peilian, Chen Qihe, Xiao Gongnian
School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China; Beingmate (Hangzhou) Food Research Institute Co., Ltd., Hangzhou 311103, Zhejiang, China.
School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China.
J Biosci Bioeng. 2023 May;135(5):389-394. doi: 10.1016/j.jbiosc.2023.02.006. Epub 2023 Mar 13.
Enzyme-modified cheese (EMC) produced by enzyme hydrolysis is a natural, cost-effective, and flexible alternative to using natural cheese in industrial applications. The modification of cheese by enzymes can increase their benefits for consumer acceptance and health, and intensify the specific cheese flavor. We evaluated the properties of cheese with added protease (Ep) or lipase (El), including texture, sensory, organic acids, volatile compounds, and free amino acids. As results, the hardness and gumminess of the cheese reached their maximum values when the concentration of protease and lipase was 0.1% and 0.6%, respectively. Interestingly, the bitterness and astringency of the cheese was reduced. The highest scores for odor, taste, and overall acceptability were observed on 0.08% protease in Ep and 0.8% lipase in El. Compared with the anchor cheese, eight new compounds were produced after the addition of protease and nine new compounds were produced after the addition of lipase. Irrespective of the type of enzyme, the content of free amino acids decreased slightly with the increase in enzyme content. From the point of view of adding enzyme species, the free amino acids content of Ep was generally higher than that of El, and glutamic acid and proline contents were high. Acetic acid concentrations (aroma-active compounds) of enzyme-modified cheese using protease and lipase were 482-931 mg/100 g and 30-36 mg/100 g, respectively, which were significantly increased. According to the results obtained in this study, a cheese with higher sensorial and textural acceptability was obtained by adding the appropriate protease or lipase.
酶水解生产的酶改性奶酪（EMC）是工业应用中使用天然奶酪的一种天然、经济高效且灵活的替代品。用酶对奶酪进行改性可以提高其在消费者接受度和健康方面的益处，并强化特定的奶酪风味。我们评估了添加蛋白酶（Ep）或脂肪酶（El）的奶酪的特性，包括质地、感官特性、有机酸、挥发性化合物和游离氨基酸。结果表明，当蛋白酶和脂肪酶的浓度分别为0.1%和0.6%时，奶酪的硬度和黏性达到最大值。有趣的是，奶酪的苦味和涩味有所降低。在Ep中添加0.08%蛋白酶和在El中添加0.8%脂肪酶时，气味、味道和总体可接受性的得分最高。与对照奶酪相比，添加蛋白酶后产生了8种新化合物，添加脂肪酶后产生了9种新化合物。无论酶的类型如何，游离氨基酸的含量都随着酶含量的增加而略有下降。从添加酶种类的角度来看，Ep的游离氨基酸含量总体上高于El，且谷氨酸和脯氨酸含量较高。使用蛋白酶和脂肪酶的酶改性奶酪的乙酸浓度（香气活性化合物）分别为482 - 931毫克/100克和30 - 36毫克/100克，均显著增加。根据本研究获得的结果，通过添加适当的蛋白酶或脂肪酶可获得具有更高感官和质地可接受性的奶酪。
